Here are three marinades for shish kebob. I love kebobs and always make extra to eat cold the next day.
My Favorite Teriyaki Marinade:
1/2 cup Soy Sauce
1 large clove garlic, minced or mashed
1 t. ground ginger
2 T. brown sugar
2 T. fresh lemon juice
2 T. salad oil
1/4 t. pepper
1. Whisk all ingredients together in a small bowl.
2. Pour over meat and place in the refrigerator and marinate for several hours or overnight.
3. I place meat in a large baggie and turn often. No clean up.
4. Just cook it.
Lemon Herb:
1/4 c. olive oil
1 1/2 t. grated lemon zest
2 T. lemon juice
1 large clove garlic, chopped or crushed
1 large clove garlic, chopped or crushed
1 t. chopped fresh oregano
1 t. salt
1/2 t. pepper
- Mix and marinate chicken or seafood for at least 30 minutes before grilling.
Teriyaki #2:
1/2 c. oil
1/3 c. soy sauce
1/3 c. brown sugar
1/4 c. rice wine
1 1/2 T. fresh grated ginger
2 t. minced garlic
- Marinate beef or pork for 30 to 60 minutes before grilling.
